White lasagna
Ingredients
- 2-3 liters V’s chicken stock
- 1 package oven ready lasagna noodles
- 2 cups shredded chicken
- 1 1/2 cups frozen peas
- 1 1/2 cups cooked carrots, diced
- 2 cups mozzarella, shredded
Directions
- Preheat oven to 375 D.
- Pre-heat your oven to 375 degrees.
- In a baking dish (8 x 8) layer the noodles, chicken, peas, carrots and mozzarella. Repeat the layers approximately four times finishing with noodles and cheese.
- Fill the baking dish with the chicken stock enough to cover the noodles 3/4 of the way. Cover with aluminum foil and bake for about 20-35 minutes until the noodles are fork tender.
- Remove the aluminum foil and cook for an additional ten minutes. Take out of the oven and allow it to sit for about five minutes before cutting into it.
